Ingredients
1½ pounds ground beef
1 envelope taco seasoning
2 cans (15¼ ounces each) whole kernel corn, undrained
2 cans (15 ounces each) ranch-style or chili beans, undrained
2 cans (14½ ounces each) diced tomatoes, undrained
Crushed tortilla chips and shredded cheddar cheese
Flour tortillas, warmed
Directions
In a Dutch oven or large saucepan, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally. Place tortilla chips in soup bowls; ladle soup over chips. Sprinkle with cheese. Serve with warmed tortillas.
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
